Summary

Ingredients

• 1 kg asparagus, white
• 500 g strawberries
• 2 romaine lettuce hearts
• 50 g pine nuts
• 6 tablespoon vinegar, sherry or vanilla
• 6 tablespoon oil, walnut
• 4 tablespoon powdered sugar
• 1 tablespoon clarified butter
• Salt and pepper, ground white

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Instructions

1. Peel the asparagus as needed and cut into approx. 3 cm long, oblique pieces. Heat the clarified butter in a roaster and add the asparagus pieces, cover with the lid and fry for 8-10 minutes, depending on the thickness of the pieces, turning occasionally so that all pieces are cooked evenly.
2. Make a dressing from the vinegar, oil, salt and pepper.
3. Caramelize the powdered sugar in a pan. Take the asparagus pieces out of the roaster and place them briefly on a kitchen towel to soak up the excess fat, then toss them immediately in the caramelized powdered sugar and then marinate in the dressing.
4. Arrange the lettuce leaves on plates and spread the asparagus pieces on top. Clean and halve the strawberries, spread over the salad with the roasted pine nuts. Serve with the baguette.